Beat the egg whites until stiff peaksform; set aside. Using the same beaters, beat egg yolks about 1 minute until lemon in color; stir in milk and oil. Add flour, sugar, baking powder and salt. Stir only until large lumps disappear. Gently fold beaten egg whites into batter. Fold in fruit if using. Let batter sit about 15 minutes before baking in waffle iron. Preheat waffle iron, spray with Pam, and pour about 1/4 – 1/3 cup batter onto hot waffle iron. Bake in waffle iron until steam from the edges has ceased (if there is not a timer on your waffle iron). To make several ahead of serving, remove from waffle iron and place directly on oven rack in a preheated 200 degree oven so they will remain warm and crisp. To serve, cut waffle into “sections”, and place on a plate in a modified “pyramid” shape. Sprinkle with powdered sugar and top with some piped sweetened whipped cream. Garnish with fresh fruit or toasted nuts.

Batter without fruit may be stored in refrigerator up to 4 days, with fruit no more than 1 or 2 days.

Waffles may be baked, cooled, wrapped in freezer proof bags and frozen. Remove from bags, thaw, and reheat directly on the oven rack in a preheated 350 degree oven for about 5 minutes to re-crisp. Not quite as good a fresh, but helps when cooking for a crowd.